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Crispy Skin Pan-Seared Salmon

This recipe highlights the art of achieving perfectly crispy salmon skin through precise pan temperature control and patience. The main ingredient, salmon fillet, is seared skin-side down to develop a deep golden, crackling exterior, while the tender flesh remains moist and flaky inside. The final dish boasts a beautiful contrast of crunchy skin and succulent, pink flesh, making it both visually appealing and deliciously satisfying.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: French, Nordic
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 fillets salmon fillets skin dry and firm, pat dry thoroughly
  • 1 teaspoon kosher salt generous amount on skin
  • 1 tablespoon high-smoke-point oil grapeseed or canola preferred
  • 1 lemon lemon for squeezing after cooking
  • Optional fresh herbs thyme or dill, added at the end

Equipment

  • Heavy skillet (stainless steel or cast iron)
  • Tongs
  • Paper towels
  • Spatula

Method
 

  1. Pat the salmon fillets completely dry with paper towels, especially the skin, to remove any excess moisture. Sprinkle a generous layer of kosher salt on the skin side, which helps draw out moisture and promotes crispiness.
  2. Heat a heavy skillet over medium-high heat until hot—this should be around 200°C (390°F)—and add a tablespoon of high-smoke-point oil. Swirl the pan to coat the surface evenly and wait until the oil shimmers and just begins to smoke lightly.
  3. Gently place the salmon fillets skin-side down into the hot pan. Using tongs, press down lightly for about 10 seconds to ensure full contact and prevent curling. You should hear a satisfying crackle as the skin hits the hot oil.
  4. Cook the salmon undisturbed for 4 to 5 minutes. During this time, you'll see the skin turn deep golden brown and crackle as it crisps up. The fish will also start to cook from the bottom, and the aroma of caramelized fat will fill the air.
  5. Use tongs or a spatula to carefully flip the salmon fillets over. Cook the flesh side for 2 to 3 minutes, just until the fish is opaque and flakes easily when pressed gently, indicating perfect doneness.
  6. If desired, add fresh herbs like thyme or dill to the pan during the last minute for fragrant flavor. Alternatively, brush lightly with honey or soy sauce for a sticky, smoky glaze—just be cautious not to burn.
  7. Remove the salmon from the pan and transfer it to a plate lined with paper towels to absorb excess oil. Let it rest for about 2 minutes to allow the juices to settle and the skin to firm up further.
  8. Squeeze fresh lemon juice over the fillets just before serving to brighten the flavors and enhance the natural richness of the salmon. Serve immediately to enjoy the crispy skin at its best.

Notes

Patience and proper heat are key to crispy skin. Avoid flipping too early and always dry the skin thoroughly for best results.